Best Dang Smokerless Smoked Brisket Ever
Brisket is a pitmaster’s mainstay. But let’s face it, even at the best places, it’s often the least interesting option on the menu—dry, bland, blah. Tired of the ho-hum stuff (and never willing to shy away from a challenge), our kitchen crew set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. Just to up the ante, they decided to develop it without the aid of a smoker, instead testing recipes indoors and using liquid smoke and nitrites to evoke a smoky flavor and signature pink ring at the edge of the meat—both hallmarks of first-rate ’cue.
|This recipe calls for one of our favorite secret ingredients, Bragg’s Liquid Aminos, a gluten-free, non-GMO certified soy sauce alternative..||Liquid Aminos 16 oz. 16 Ounces|
The upshot for you, hungry meat fiends: the best dang barbecue brisket you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen. You don’t need a smoker, and you don’t need a lot of space. Heck, you don’t even have to have any prior barbecuing experience to make this thing happen. What you do need: a few easy-to-find ingredients and a big ol’ hunk of meat. Grab some carnivorous buddies—you’re gonna want to show this one off.
Get the recipe at chefsteps.com
No smoker? No problem. Master indoor barbecue with this flavor-packed sous vide brisket.